Apple Butter Snickerdoodles

Thanks to Musselman’s, I made these Apple Butter Snickerdoodles; they’re a sweet Fall twist on an old favorite cookie!

In an effort to continue my workouts during the next few very hectic weeks (*cough* OBC ’13 *cough*), I decided to pay Mel’s trainer for a few sessions. I figure, if I’m paying extra, I won’t have an excuse not to go.

Tuesday was my first session. Instead of a full workout it was more of an informative session, so he could see what I needed to work on. I told him I’m a dessert blogger – what I need to work on is working out hard so I can, you know, do my job and not gain 300 pounds. 😉

At the end of the session he told me it’s going to be “fun working with me” with that little sadistic trainer look. You know, the one they get before they make you balance on one leg holding a 12kg kettle ball while doing squats? Or something?

Now I kind of don’t want to go back tomorrow.

#scared

I figure, as long as I put a harder spin on my workouts, I can make more cookies. Like these Apple Butter Snickerdoodles, a spin on the traditional cookie!

I first used Musselman’s Apple Butter last year, when I made these bars. Apple butter is a highly concentrated form of applesauce; it’s cooked slow and long so that the sugar in the apples caramelize and turn the sauce a rich, dark brown. It’s great on toast and muffins, or in marinades or dips. The smell is amazing!

My favorite way to use apple butter is to bake with it. OF COURSE.

Apple butter works like applesauce in that you can substitute it for oil and butter, if you want. It gives recipes a super rich depth of flavor, and pretty much smells like Fall in a bottle; which is why it’s perfect for snickerdoodles.

Snickerdoodles are the quintessential Fall and Winter cookie, are they not? With the rich butter flavor and the warm cinnamon, they’re perfect for this time of year. And they marry so well with Apple butter!

A few notes about this recipe:

The dough MUST be chilled. With the butter and the apple butter, if you bake a warm dough you’re going to get flat cookies. If you like flat cookies, go for it. But if you want a puffy cookie, please follow the chilling instructions.

The apple butter is more of an underlying flavor – when you take a bite you’re hit with the warm cinnamon and then the slight apple flavor totally hits you.

These cookies would be perfect with a glass of hot apple cider, or a caramel latte.

They’d also be good as a second breakfast, but I’m not going to mention that to the trainer. #needtoknow

Directions:

Beat just until mixed. Add in flour mixture and mix until just blended together. Chill your dough at least 4 hours.

This dough MUST be cold before baking. Because of all the butter and apple butter, the cookies will spread quite a bit if you skip the chilling!

Preheat oven to 350F. Line cookie sheets with parchment or a silpat baking mat.

Place 1 teaspoon cinnamon and 1/3 cup sugar in a small bowl.

Scoop balls of cookie dough (mine were done using a 2 tablespoon cookie scoop) and roll them in the cinnamon sugar.

Place on your cookie sheet. I recommend only scooping 2 cookie sheets at a time, then re-chill the dough for while those two trays bake.

Bake cookies for 11-12 minutes for slightly underdone, 13-14 minutes for fully done. I like my cookies half raw, but if you don’t, cook them for the full 13-14 minutes. Cool slightly before removing from cookie sheets.

I love apple butter! And I love pumpkin butter too. Have you tried pumpkin butter? I bet it would go great in a cookie like this. Mmmm, these cookies and pumpkin cookies. I’d be a happy gal! Pinning this, Dorothy!

Man, it’s too darn bad you have a blog full of recipes that don’t sound any good.
Are you kidding me?! First of all, snickerdoodles are my all-time favorite cookie. Ever. Second, apple butter?! What? I could lick a jar of it to the bottom. I am all. over. these. That is, once I have a functioning kitchen again. Kill me now.

Good luck with the trainer, Dorothy. I’m scared for you! Just make sure to keep a batch of these incredible cookies around so that you can treat yourself after the workout. I’d never heard of apple butter before and now you’re the second blog I’ve read in the past few days to bake with it. It sounds amazing! And yes, snickerdoodles are essential for fall and winter baking. Pinning!

I totally wanted to bake with Apple butter last weekend and I was going to make some crockpot apple butter. Instead, I found a jar in my cupboard, but it was a year old from the last time I went to Vermont. I nearly sobbed when I threw it out. #fail I must buy some very soon!

I soooo need a trainer! I’ve developed a muffin top that won’t go away on it’s own. And after seeing these cookies today, I know I’ll be craving, then making, then eating them! I will just have to go buy bigger jeans!

Absolute genius! I LOVE apple butter and I’ve been thinking that I wanted to bake something with it! I’m going to make these this weekend. If only the weather would cooperate get back to feeling like fall! It’s supposed to be in the 80’s through the weekend! : /

These sounds and look wonderful. Great photo; I feel like I could take a bite of my screen and get the cookie!!!
btw…to get even with the trainer, just bring him a few of these (or whatever just came out of the oven) each day!! lol
xoxo MOM

I am loving all these twists on snickerdoodles! This would be my family’s favorite, we love our apples. I haven’t used apple butter in a loooong time and I didn’t realize you could sub for applesauce and get deeper flavor. That’s great! Now I know what I’m getting at the store (and making once I get home!)

The dough for these delicious cookies is chilling in my fridge right now! I love the combo of apple butter and snicker doodle- yum! Just one thing; the recipe, as written, does not state when to add the flour, baking powder, salt mixture. It’s pretty self-explanartory, but thought you might like to know:)) Can’t wait to eat these!!

Thanks for this wonderful recipe. They are delicious! I made the recipe this morning… seems that you forgot to add your flour mix, i guessed it was the last step before chilling….;)
Thanks again for this idea

What a wonderful combination! I made the dough last night and left it to chill overnight. I just finished baking the last batch, and they are amazing! Mine did not spread out much at all and kept a little of the ball shape, which I think is cute. They have just the right amount of cinnamon and that hint of apple. These cookies will definitely become a fall tradition for my family. For anyone that is already “pumpkin-spiced-out” this is a great fall dessert alternative. Thank you so much for sharing the recipe!

Yay! I’m so glad you like them. I think the colder they are, the more ball-ish they stay. I just made another batch, and chilled the balls of dough. They didn’t spread at all! (I like ’em that way – more doughy!)

Good for you Dorothy!! It takes a lot of courage to see a trainer, especially when you know life is going to be hectic. And I’m sure he wouldn’t mind if you paid him in your Apple Butter Snickerdoodles! (And again, you are SO creative! Apple butter in snickerdoodles?? Genius!)

I made these tonight with my own homemade apple butter from the apples on our trees. My teenage sons love the result and so do I! I made one tweak; I used an entire cup of apple butter and reduced the butter to one-half cup. Thank you for this recipe; it’s a keeper!

Just thought I’d let you know that these have been a huge hit with my friends and coworkers! I made a batch to bring to work and they disappeared fast. Then I made a second batch to bring to friends – and they were very grateful. This time the third batch was to use up the rest of my giant jar of apple butter, and I’ll be serving the cookies at a fall-themed potluck tomorrow. Thanks for a great recipe!

I was so pleased with these cookies! I didn’t change a thing and they were perfect. I had made a surplus of apple butter in my slow cooker and was too lazy to can it. This recipe was everything it should be. Light and fluffy and earthy sweetness. Thanks for sharing!

We had a bumper crop of crab apples this year and I made a ton of crab apple butter. I’ve made this recipe twice now with my own crab apple butter. They’re wonderful! Great texture and flavor. Thanks for the recipe!